Slow Cooker Chicken Chili
A hearty and flavorful slow cooker chicken chili made with tender shredded chicken, beans, tomatoes, and a blend of spices. Perfect for a cozy meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (14.5-ounce) can diced tomatoes with green chilies
1 (8-ounce) can tomato sauce
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup low sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Place the chicken breasts in the slow cooker on top of the onion and garlic.
Add black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add lime juice and chopped cilantro, stirring well.
Taste and adjust seasoning if necessary.
Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or sliced avocado.